Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Identifying objective quality attributes of functional foods
Nidya Judhi Astrini, Tri Rakhmawati, Sik Sumaedi, et al.
Quality Assurance and Safety of Crops & Foods (2020) Vol. 12, Iss. 2, pp. 24-39
Open Access | Times Cited: 11

Showing 11 citing articles:

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview
Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 5, pp. 2256-2276
Open Access | Times Cited: 70
Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review
Saber Amiri, Narmin Nezamdoost-Sani, Parisa Mostashari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2130-2156
Closed Access | Times Cited: 24
QFD for selecting key success factors in the implementation of quality 4.0
Shuki Dror
Quality and Reliability Engineering International (2022) Vol. 38, Iss. 6, pp. 3216-3232
Closed Access | Times Cited: 16
Assessing the feasibility of a migration policy from LPG cookers to induction cookers to reduce LPG subsidies
Muhammad Indra al Irsyad, Tri Anggono, Chrisnawan Anditya, et al.
Energy Sustainable Development/Energy for sustainable development (2022) Vol. 70, pp. 239-246
Closed Access | Times Cited: 13
Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties
Somayeh Shahbazi, Zohreh Didar, Mohsen Vazifedoost, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 4, pp. 188-201
Open Access | Times Cited: 9
Evaluation of particle size on the physicochemical properties of Moringa oleifera Lam. stem powder
Yue Zhang, Kehong Liang, Jing Wang, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. SP1, pp. 1-11
Open Access | Times Cited: 6
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese
Leide Roberta Barboza de Melo, Fernanda Rodrigues Torres, Jonas T. Guimarães, et al.
Journal of Sensory Studies (2021) Vol. 37, Iss. 2
Closed Access | Times Cited: 6
Production of Biscuit Mixed with Date Powder
Latif MA
Food Science & Nutrition Technology (2023) Vol. 8, Iss. 1, pp. 1-13
Open Access | Times Cited: 2
Co-creación de valor y competitividad en las pequeñas y medianas empresas (PyMEs) del sector de las pastas alimenticias en la región de Coquimbo (Chile)
Segundo R. Cabana, Felicindo H. Cortés, Maximiliano A. Peña
Información tecnológica (2024) Vol. 35, Iss. 1, pp. 47-58
Open Access
The identification of expected functional food quality: female consumers' perspective
Sik Sumaedi, Iriana Bakti, Tri Rakhmawati, et al.
British Food Journal (2023) Vol. 125, Iss. 11, pp. 3912-3928
Closed Access
Innovative and Sustainable Techniques for the Development of Functional Foods
K Sandhya
(2022), pp. 459-479
Closed Access
Page 1

Scroll to top